Candy Cane Cake

This recipe comes from the December issue of Country Living magazine. It has many wonderful recipes and a section on vintage toys and ornaments. I especially loved that. I hope you enjoy the Candy Cake Cake and that you take time to check out Country Living magazine.

I Do recommend that you not use substitutions in the ingredients.  For example, don't substitute regular all-purpose flour for cake flour or margarine for real butter. The same is true for using imitation vanilla flavoring instead of pure vanilla flavoring. Sometimes those substitutions don't matter but cakes just taste better when you use the real stuff.

Candy Cane Cake

3 1/2 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups granulated sugar
6 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature

Preheat oven to 325 degrees.

Lightly grease three 8-inch round cake pans and line with parchment. Grease parchment. (I use waxed paper instead of parchment paper.)

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat butter and sugar with an electric mixer on medium-high until pale and fluffy. It takes about 3-4 minutes. Add egg whites, one at a time, beating just until blended after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk, alternately, beginning and ending with flour mixture. Beat only until just combined.

Divide batter evenly among the prepared pans.

Bake 25 to 30 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes, then invert onto racks to cool completely.

7-Minute Frosting

4 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 tablespoon corn syrup

Bring 2 inches water to a gentle simmer in the bottom of a double-boiler. Place egg whites, sugar, cream of tartar, salt, water and corn syrup into the top boiler.. Place boiler over saucepan and cook, whisking on low speed with a hand mixer, until mixture registers 160 degrees on a candy thermometer. This takes 8-9 minutes.

Remove top pan and continue to whisk on medium speed until thick, glossy peaks form. This takes 2-3 minutes.

Assembling and Decorating

3 candy canes, crushed (about 1/4 cup)
Store-bought peppermint bark, roughly chopped


Place one cake layer on a cake stand or plate. Top with 1 cup frosting and sprinkle with half of the crushed candy canes. Place second cake layer on top of that and top with 1 cup frosting and the remainder of the crushed candy canes.

Cover top and sides of cake with remaining frosting. Press peppermint bark into the frosting on the sides of the cake.

White Chocolate Fudge

This is another great recipe from the folks over at Kraft. I would love to try this with the variation using red and green candied cherries rather than the cranberries. Perfect for Christmas!

 

Also, I'll substitute pecans for the almonds. I love almonds but we have pecans in abundance here in the Deep South.

 

One of the things I love so much about Kraft recipes is that they always includes tips, such as using red and green candied cherries. Or telling us what to do with that leftover sweetened condensed milk. Be sure to check out their website for more great recipes and tips.

 

White Chocolate Fudge

2 pkg. (6 squares each) BAKER'S White Chocolate

3/4 cup canned sweetened condensed milk

1 cup coarsely chopped PLANTERS Almonds, toasted

1/2 cup dried cranberries
1 Tbsp. orange zest
 

LINE 8-inch square pan with foil, with ends extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted.
ADD remaining ingredients; mix well. Spread into pan. Refrigerate 2 hours or until firm.
USE foil handles to lift fudge from pan before cutting to serve.

What To Do With Leftover Sweetened Condensed Milk

Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.

 

Snickerdoodles

I love to bake Snickerdoodles when Christmas is almost here. I don't know why I wait. Maybe it's the smell of cinnamon that fills the air while they bake in the oven. It just seems festive somehow.

I was feeling festive yesterday. The Christmas tree lights were finally hooked up correctly. (Read about that affair at bouffantblonde.blogspot.com) I wanted to celebrate the twinkling lights and vibrant ornaments. So I baked. Doesn't everyone bake when they're happy?

And when they're sad? And when they're angry? Baking is a really good outlet for your emotions. I used to bake bread when I was really, really upset. I did it the old-fashioned way where you knead the dough rather than have the mixer do it for you. It was wonderful.

But that's a whole other recipe for a different day. This is a happy recipe. I know you'll love Snickerdoodles. In fact, you might want to go ahead and bake two makings. They really don't last long.

Snickerdoodles

1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract

Combine the tablespoon plus teaspoon of sugar and cinnamon. Stir together in a small bowl and set aside.

Combine the flour, baking soda, salt and cream of tartar. Stir together and set aside.

Cream the shortening. Gradually add the 1 1/2 cups sugar. Add the eggs, one at a time, beating thoroughly after each. Add the vanilla.

Slowly add the flour mixture to the creamy mixture. Be sure to blend completely.

Shape the dough into 1-inch size balls. Roll the balls in the sugar and cinnamon mixture. Place the balls onto a lightly greased cookie sheet. Bake at 400 degrees for about 6 minutes. Don't overcook. The cookies should be lightly browned. If you cook them too long, they're hard and Snickerdoodles are not supposed to be hard. Place them on a wire rack to cool. Enjoy.